inthekitchen
Potato Pavé
INGREDIENTS Potatoes 1 head garlic , roasted 1 / 2 tsp olive oil 1 / 4 tsp salt cracked black pepper 2 cups duck fat 1 Tbsp Maldon salt black pepper 5 large Yukon Gold potatoes , peeled 6 cups vegetable oil
Smoked Crème Fraîche 1 cup sour cream fresh chives preferred caviar ( salmon , herring or trout )
METHOD Roasted Garlic 1 . Preheat oven to 350 ° F . 2 . Cut off the top of the bulb of garlic and season with 1 / 2 tsp of olive oil , a 1 / 4 teaspoon of salt and cracked black pepper . 3 . Wrap tightly in aluminum foil and roast for one hour . 4 . Cool , then remove garlic from foil and squeeze out garlic cloves 5 . Mash into a paste with a fork .
Smoked Crème Fraîche 1 . Empty sour cream into a stainlesssteel bowl . 2 . Gently smoke using a smoker or with a smoking gun . If using a smoker keep sour cream cool by nesting the bowl in a heat proof container full of ice . 3 . Smoke over Apple wood chips for 1 - 1 1 / 2 hours .
Potato Pavé 1 . Preheat oven to 300 ° F . 2 . Gently melt duck fat in a frying pan . 3 . Wash potatoes , and thinly slice on a mandolin . 4 . Mix all the ingredients , except vegetable oil , thoroughly in a bowl . 5 . Working quickly , layer all the potatoes into a parchment lined and greased loaf pan . Press down gently on the potatoes to create tight compact layers . 6 . Place a piece of greased parchment paper on the top , and set another loaf pan on top . 7 . Bake for 2 1 / 2 - 3 hours , or until tender ( easily pierced with a knife ).
8 . While hot , weigh down the top loaf pan . Canned food works well . Place the weighted pavé in the fridge to set overnight . 9 . The next day , remove the weights and invert the loaf pan to remove the pavé . Use a butter knife around the edges of the pan to assist easy removal . 10 . Cut the pavé into 3 / 4 ” thick slices . 11 . Cut each slice in quarters or desired shape with a cookie cutter 12 . Preheat the vegetable oil to 350 ° F in a heavy bottomed pot when ready to fry . 13 . Carefully lower pieces of pavé into the oil one at a time , being sure not to overcrowd the pan . 14 . Fry for 5-7 minutes , or until golden brown . 15 . Transfer to a paper towel lined sheet tray and season with salt . 16 . Top with a teaspoon of the smoked crème fraîche , a teaspoon of your caviar , and a sprinkle of finely chopped chives and enjoy !
Yield approximately 24 servings
40 ciao ! / dec / jan / two thousand twenty-two